Open Access
Issue
E3S Web Conf.
Volume 398, 2023
International Conference on Advances in Agrobusiness and Biotechnology Research (ABR 2023)
Article Number 01027
Number of page(s) 7
DOI https://doi.org/10.1051/e3sconf/202339801027
Published online 22 June 2023
  1. S.E. Jacobsen, The Worldwide Potential for Quinoa (Chenopodium quinoa Willd.) / Sven-Erik Jacobsen, Food Reviews International. 19(12), 167–177 (2003) [CrossRef] [Google Scholar]
  2. Abugoch, L.E. James, Quinoa (Chenopodium quinoa Willd): composition, chemistry, nutritional, and functional properties, Adv. Food Nutr Res. 58, 1–31 (2009) [CrossRef] [Google Scholar]
  3. S. Navruz-Varli, N. Sanlier, Nutritional and health benefits of quinoa (Chenopodium quinoa Willd, J Cereal Sci., 69, 371–376 (2016) [CrossRef] [Google Scholar]
  4. A. Vega-Ga'lvez, M. Miranda, J. Vergara, E. Uribe, L. Puente, E.A. Martinez, Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: a review, J Sci. Food Agric., 90, 2541–2547 (2010) [CrossRef] [Google Scholar]
  5. M. Asao, K. Watanabe, Functional and Bioactive Properties of Quinoa and Amaranth, Food Science and Technology Research, 16, 3–8 (2010) [Google Scholar]
  6. D. Bazile, D. Bertero, C. Nieto, Estado del arte de la quinua en el mundo en 2013: FAO (Santiago de Chile) y CIRAD (Montpellier, Francia). Perspectivas Nutracuticas de la Quinua: Propiedades Biolgicas y aplicaciones funcionales. (FAO, 2014) [Google Scholar]
  7. M.J. Koziol, Chemical Composition and Nutritional Evaluation of Quinoa (Chenopodium quinoa Willd), Journal of Food Composition and Analysis, 5, 35–68 (1992) [CrossRef] [Google Scholar]
  8. N.W. Galway, C.L.A. Leakey, K.R. Price, G.R. Fenwick, Chemical composition and nutritional characteristics of quinoa (Chenopodium quinoa wild.), Food Sciences and Nutrition, 1(42), 245–261 (1990) [Google Scholar]
  9. L.E. James, A. Quinoa (Chenopodium quinoa Willd.): Composition, Chemistry, Nutritional, and Functional Properties, Advances in Food and Nutrition Research, 58, 31 (2009). [Google Scholar]
  10. M.J. Koziol, Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.), Journal of Food Composition and Analysis, 5, 35–68, (1992) [CrossRef] [Google Scholar]
  11. A.W. Mahoney, J.G. Lopez, D.G. Hendricks, An evaluation of the protein quality of quinoa, Journal of Agricultural and Food Chemistry, 23, 190–193 (1975) [CrossRef] [PubMed] [Google Scholar]
  12. J. Ruales, B.M. Nair, Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seeds, Plant Foods for Human Nutrition, 42, 1–11 (1992) [CrossRef] [PubMed] [Google Scholar]
  13. R.A.-M. Repo-Carrasco, R.C. Espinoza, S.E. Jacobsen, Nutritional Value and use of the Andean crops quinoa (Chenopodium quinoa) and kaniwa (Chenopodium pallidicaule), Food Reviews International, 19, 179–189 (2003) [CrossRef] [Google Scholar]
  14. R.A-M. Repo-Carrasco-Valencia, L.A. Serna, Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components, Ciencia e Tecnologia de Alimentos, 31(1), 225–230 (2011) [CrossRef] [Google Scholar]
  15. J.A. Gonzalez, A. Roldan, M. Gallardo [et al.], Quantitative determinations of chemical compounds with nutritional value from Inca crops: Chenopodium quinoa ("quinoa"), Plant Foods Hum Nutrition, 39, 331–337 (1989). [CrossRef] [PubMed] [Google Scholar]
  16. F.H. Afshar, et al., Cimparison of the total phenol, flavonoid contents and antioxidant activity of methanolic extracts of Artemisia spicigera and A. splendens growing in Iran, Pharmaceutical sciences, 18(3), 165–170, (2012) [Google Scholar]
  17. A. Rohman, et al., Antioxidant activity, total phenolic, and total flavonoid of extracts and fractions of red fruit (Pandanus conoideus Lam), Int. Food research journal 17, 97–106, (2010) [Google Scholar]
  18. A. Rebaya, et al., Total phenolic, total flavonoid, tannin content, and antioxidant capacity of Halimium halimifolium (cistaceae), Journal of applied pharmaceutical science, 5 (1), 52–57 (2015) [Google Scholar]
  19. C.M.G.C. Renard, G. Wende, E.J. Booth, Cell wall phenolics and polysaccharides in different tissues of quinoa (Chenopodium quinoa Willd), J. Sci. Food Agric., 79, 2029–2034 (1999) [CrossRef] [Google Scholar]
  20. Y. Tang, X. Li, B. Zhang, P.X. Chen, R. Liu, et al., Characterization of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd genotypes, (Food Chemistry. 2015). [Google Scholar]
  21. U. Gawlik-Dziki, S'wieca, M., M. Sulkowski, D. Dziki, et al., Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts - in vitro study, Food and Chemical Toxicology, 57, 154–160, 241 (2013) [CrossRef] [PubMed] [Google Scholar]
  22. E.V. Leushkina, L.V. Donchenko, N.S. Limareva, Study of the chemical composition of quinoa of Russian selection grown in the South of Russia, The Electrochemical Society, pp. 1–7 (2021) [Google Scholar]
  23. L.V. Donchenko, N.S. Limareva, A.V. Temnikov, N.V. Sokol, S.M. Gorlov, Food pectin-containing phytocompositions as the basis of functional herbal teas, IOP Conf. Series: Earth and Environmental Science, 677, 032037 (2021) [CrossRef] [Google Scholar]
  24. L.V. Donchenko, N.S. Limareva, N.V. Sokol, K.V. Akopyan, W. Cabos, Pectin- containing phytodrinks of adaptogenic action as an essential factor of development of sustainable systems of agrarian and-food production, IOP Conf. Series: Earth and Environmental Science, 1010, 012150 (2022) [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.